Mediterranean Lentil Salad - cooking recipe

Ingredients

1 cup brown lentils or 1 cup green lentil
4 cups water
2 bay leaves
1/2 teaspoon dried thyme
2 cloves garlic, minced
1/3 cup sun-dried tomato (not packed in oil)
boiling water
1/2 cup diced celery
1/2 cup diced red bell pepper
1/4 cup minced red onion
1/2 cup chopped fresh parsley
Dressing
1/3 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon ground fennel
1 teaspoon Dijon mustard
salt and pepper

Preparation

Rinse the lentils thoroughly.
Add lentils, water, bay leaves, thyme, and garlic to a medium saucepan; bring the mixture to boil.
Lower the heat and simmer, uncovered, for 20 minutes or until lentils are tender, stirring frequently.
In a small bowl, add the sun-dried tomatoes and boiling water to cover; set aside.
In a large bowl, add the celery, bell peppers, onions, and parsley.
In another smaller bowl, whisk together the dressing ingredients until smooth.
When the sun-dried tomatoes are softened, drain them, mince them and add to the vegetables.
Drain the lentils, discarding the bay leaves.
Add the lentils and dressing to the vegetables; toss to coat.
Serve immediately or cover, chill and serve later.